Creamy Parmesan Lemon Chicken (Printable)
Golden chicken in a velvety lemon-Parmesan cream sauce with bright citrus notes and savory depth.
# What You’ll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ cup all-purpose flour
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
→ Sauce
07 - 3 cloves garlic, minced
08 - 1 cup low-sodium chicken broth
09 - 1 cup heavy cream
10 - 1 teaspoon lemon zest
11 - 3 tablespoons freshly squeezed lemon juice
12 - ¾ cup grated Parmesan cheese
13 - 1 tablespoon chopped fresh parsley, plus extra for garnish
14 - ½ teaspoon crushed red pepper flakes
# How To Make It:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Dredge each breast lightly in flour, shaking off excess.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 1 minute until fragrant, being careful not to burn.
04 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom of the skillet. Let simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer. Whisk in grated Parmesan cheese until fully melted and sauce thickens slightly, about 2 to 3 minutes.
06 - Return chicken breasts to the skillet, spooning sauce generously over each piece. Simmer for 3 to 4 minutes until chicken is heated through.
07 - Sprinkle with chopped fresh parsley and crushed red pepper flakes if desired. Serve immediately with additional Parmesan and parsley for garnish.
# Expert Advice:
01 -
- The sauce creates this incredible velvety coating that makes everything taste like it came from a restaurant kitchen
- It hits that perfect balance between rich comfort food and bright fresh flavors that keeps you coming back for seconds
02 -
- I once skipped patting the chicken dry and ended up with sad, steamed meat instead of that beautiful golden crust we want
- Using room temperature cream prevents it from curdling when it hits the hot pan, and yes I learned this the hard way
03 -
- Don't crowd the pan or the chicken will steam instead of sear—cook in batches if necessary
- The sauce will thicken as it cools slightly, so don't panic if it looks thinner than you expected